H-IN-012

Lemongrass

Cut herbal stalk, from Kerala, India.

Herbal tisanes

Lemongrass is strongest on citrus, brightness and aroma intensity. Typical tasting words: lemon, lime, fresh grass, ginger. Indigenous to tropical Asia, lemongrass has a long history in Ayurvedic medicine and regional culinary traditions before entering international tea markets. Commonly drunk hot or chilled throughout South and Southeast Asia as a refreshing, cooling everyday tonic.

Also known as cymbopogon, serai and fever grass.

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The profile

Taste, 0 to 5

sweetness2bitterness1astringency1umami0brightness4body2smoothness3aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal2marine0nutty0toasty0malty0honey0spicy1woody1earthy0smoky0creamy0citrus5stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kerala, India
Plant: Cymbopogon flexuosus stalks and leaves
Harvest: year-round
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: cut
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: cutting, then washing, then chopping, then air drying.

Caffeine

Lemongrass is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
hot_weather
relaxing
after_meal

Pairs with spicy_food, curry and fruit. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.